Griswold cast iron skillet
still my favorite pieces are Wagners and Griswolds
compare that to my 90 years old grease wool. Yeah, massive difference.
Cites surface finish
Griswold
8 quoted claims about Griswold from 3 named people across 3 sources, covering 2 products , 3 of them raising objections.
What do people cite about Griswold products?
What do people say about each Griswold product?
Endorsements and objections about Griswold in one list. Griswold products without their own page have not cleared the evidence threshold for one.
Griswold number 10 skillet
As for Griswold, Wagner, and other vintage cast iron, I would look at those more as collector's items. They can still cook extremely well, but I wouldn't spend hundreds of dollars expecting them to outperform a good modern skillet.
Cites price (against)
After about 85 years of use, the seasoning isn't perfectly even, and there are some small pits and marks in the surface, so that likely played a role.
Cites surface finish (against), seasoning durability (against), warp resistance (against)
This skillet was already slightly warped when I bought it, which is one of the risks with vintage cookware. After the warp test, it got worse and the pan wobbled and spun on the cook top.
Because of that, it was the fastest skillet to heat, but it also had the biggest temperature difference between the center and the edge and the lowest heat retention in the group.
Cites even heating (against), heat retention (against), non-stick surface (against)
Because of that, it was the fastest skillet to heat, but it also had the biggest temperature difference between the center and the edge and the lowest heat retention in the group.
The cooking surface on this Griswold is extremely smooth. But surprisingly, it had the worst result in my egg test. I had to work the spatula underneath the egg to release it, and a small amount stuck.
Because of that, it was the fastest skillet to heat
Cites base and rim, heating speed
Even with the warping and age, it still cooks really well. It's easy to maneuver and it pours cleanly.
They're thin, lightweight, and very smooth.
Cites non-stick surface, weight
At 4.8 lb, it's the lightest skillet I tested and the cooking surface is only about 3 mm thick.
It's easy to maneuver and it pours cleanly.
The company made cookware in Erie, Pennsylvania for decades, but the original factory closed in 1957, so you can't just go into a store and buy one new today.
Cites availability (against), price (against)